| 1. |
- Bello-Pérez, Luis A., et al.
(författare)
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Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
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Ingår i: Starch/Staerke. - 0038-9056.
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Tidskriftsartikel (refereegranskat)abstract
- The effect of non-starch polysaccharides of whole unripe plantain flour (WUPF) on the starch hydrolysis rate provides information on the potential glycemic impact of the use of this flour to produce gluten-free foods. The aim of this study is to evaluate the effect of the non-starch polysaccharides (dietary fiber (DF)) present in the peel of unripe plantain flour on starch digestion, texture, and DF content of laminated pasta. The unripe plantain pulp flour (UPF) is used as a reference. Pasta based on these flours is prepared by sheeting. Proximate composition, cooking quality, texture, polyphenol content, antioxidant activity, and starch hydrolysis rate of the pasta are evaluated. An appreciable higher DF content is recorded in the cooked WUPF pasta which is associated with the non-starch polysaccharides of the peel. In general, the cooking quality and texture of both pastas are similar, falling within the range considered for good quality pasta. The resistant starch content is higher in the pasta of WUPF. The presence of polyphenols in the cooked WUPF pasta may also contribute to reducing the starch digestion rate. The WUPF can be an alternative to preparing gluten-free pasta with reduced starch hydrolysis and high DF content.
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| 2. |
- Carmona-Garcia, Roselis, et al.
(författare)
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Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
- 2022
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Ingår i: International Journal of Food Science and Technology. - : Wiley. - 0950-5423 .- 1365-2621. ; 57:4, s. 2346-2355
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Tidskriftsartikel (refereegranskat)abstract
- This work explored the use of pregelatinised amaranth flour (PAF) as an oil substitute in the preparation of amaranth cakes. Amaranth flour was extruded to achieve approximately 50% gelatinisation, ground and sieved. The PAF was used to replace the oil in the cake preparation at levels 33, 66% and 100%. FTIR analysis of the cake formulations showed that PAF modified the molecular organisation of starch and proteins. The starch showed more hydrated structures, although less ordered. The proteins exhibited a significant reduction in the β structures and a marked increase of the side chains, probably caused by the interaction with amaranth starch. The in vitro digestibility of starch showed a slight increase with the addition of PAF. The slowly digesting starch fraction showed a visible decrease, reflecting the presence of starch chains more accessible to amylolysis. Instrumental texture revealed an increase (P < 0.05) in cake hardness with the addition of PAF, particularly for medium (66%) and high (100%) oil replacements. Sensory analysis showed that the perceived texture, flavour and colour were negatively affected by the addition of the pregelatinised flour. Overall, the sensory analysis indicated that cakes with low levels of PAF oil replacement may be acceptable to consumers.
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| 3. |
- Magallanes-Cruz, Perla A., et al.
(författare)
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Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
- 2020
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Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438.
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Tidskriftsartikel (refereegranskat)abstract
- There is interest in increasing the consumption of foods with high dietary fiber content due to the health problems associated with its low intake. Plantain (Musa paradisiaca L.) flour (PF) (non-thermostable) and Hi-Maize 260 (HA) (thermostable) were used as resistant starch (RS) sources to elaborate blends with wheat (WF) and rice flours (RF) in a 50:50 ratio. Five blends were prepared (PF-WF, PF-RF, PF-HA, HA-WF and HA-RF) and used for batter formulations. Cakes were prepared with the batter blends. Rheological and thermal properties of batter, texture, total dietary fiber (TDF) and sensory analysis of cakes were evaluated. The batters with HA showed lower viscosity compared with PF batters. Cake texture was similar for the PF-RF, HA-WF and HA-RF. The highest TDF value in products “as eaten” was recorded in cakes with PF-HA and HA-RF, which agrees with the TDF value determined with a method that does not include RS, suggesting that the role of the food matrix is of importance for the carbohydrate digestibility. Sensory evaluation showed that consumers did not find differences between cakes despite being elaborated with different flour blends. The PF is an alternative to current commercial ingredients for the formulation of cakes with high TDF content.
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